Veggie Magazine March_2019

EAT WELL

For the mojo sauce:
1 garlic clove
2-3 slices of onion
½ tsp ground cumin
generous pinch of salt
pinch of dried oregano
pinch of chilli flakes
50g chopped coriander,
leaves and stalks
a few mint leaves
8-9 basil leaves
juice of ½ orange
juice of ½ lime
4 tbsp olive oil

1 Preheat the oven to 200C/400F/
Gas 6. Use paper towels to pat
the chickpeas dry. Hold back
a tablespoon of chickpeas for
later, then tip the rest into a bowl
with the olive oil and a pinch of
salt. Toss to coat, then scatter
over a baking tray and roast for
10 minutes.
2 Meanwhile, cut your halloumi
into cubes about the size of dice
and leave to drain on paper towels.
Arrange the spinach and rocket
leaves on a serving platter, then
top with the mango and avocado.
Dress with olive oil and mandarin
or lime juice.
3 To make the mojo sauce, put the
reserved tablespoon of chickpeas
into a large mortar and add all the
other ingredients except the citrus
juices and olive oil. Use the pestle
to bang away, rather than grinding,
until a rough paste starts to form.
Now add the citrus juices and the
olive oil. Leave for a few minutes
to let the flavours blend before you
taste it, then adjust the balance of
citrus, salt and chilli until you get it
just right.
4 Take the roast chickpeas out of
the oven, scrape to one side of the
baking tray and then set aside until
you are about 10 minutes away
from serving time. Add the halloumi
to the vacant half of the baking
tray and return to the oven for 10
minutes: the chickpeas should be
a bit crispy on the outside but still
creamy on the inside; the halloumi
should be tinged golden-brown,
and much more delicious because
it is warm.
5 Sprinkle the smoked paprika over
the chickpeas, then spread them
out over the salad, rapidly followed
by the halloumi. Drizzle generous
amounts of the mojo over the
salad and serve right away.

Recipe extracted from Special Guest by

Annabel Crabb and Wendy Bell (Murdoch

Books, £20). Photography: Rob Palmer

Florentine Pizza

Per serving: 701 cals | 19g fat

Makes 4

Ready in 1 hr

500g pack ciabatta bread mix

150g passata

3 tomatoes, thinly sliced

200g grated Cheddar and

mozzarella cheese mix

260g bag spinach

2 medium free-range eggs

1 Mix the bread mix with

280-300ml warm water to

form a soft dough. Using a food

processor with a dough hook,

knead for eight minutes (or

knead by hand for 10 minutes).

Place in an oiled bowl, cover

and leave in a warm place for

30 minutes until doubled in size.

2 Preheat the oven to 200C/

400F/Gas 6.

3 Knock back the dough and

divide into two. Roll each out

into a rough 28cm circle and

place each on a greased

baking tray. Spread with the

passata and top with tomatoes.

Sprinkle over the cheese.

4 Place the spinach in a large

bowl, cover and microwave

for two minutes, squeeze out

the excess liquid and scatter

over the pizzas.

5 Make a slight well in the centre

and crack an egg into it. Bake for

15-20 minutes until golden.

Recipe courtesy of discovermoreveg.com

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